Cauliflower Soup



Sauté onions, celery, and leeks in the oil for 15 minutes on medium heat in a large pot.

Peel garlic and wrap in aluminium foil with a dash of oil. Roast in oven on a high heat for about 15 minutes.

Add cauliflower florets to the large pot with enough water to just below the top of the cauliflower.

Cover and simmer until cauliflower is soft and tender. Add in roasted garlic cloves and blend in the pot with a hand blender. Stir in soy milk.

Add the nutritional yeast and season with salt and pepper before serving. 


  • 2 Tbsp oil
  • 1 onion, diced
  • 2 celery stalks, sliced
  • 3 leeks, thinly sliced 
  • 6-10 cloves garlic 
  • 2 heads of cauliflower, cut into florets
  • 3 C soy milk
  • 1 C nutritional yeast
  • Salt and pepper, to taste